The story
Yatsugatake Esaki anchors a quiet corner of Hokuto with its disciplined approach to Japanese cuisine. Chef Shintaro Esaki brings decades of training to this mountain setting, having previously held seven consecutive Michelin stars at his former Tokyo location. Born in Tokyo in 1962, he began his culinary path at the renowned Akasaka ryotei Yamazaki before refining his craft across Tokyo and Kyoto. He opened his original Aoyama restaurant in 1994 and ran it for twenty four years until relocating to the Yatsugatake foothills in October 2018.
The kitchen selects produce from across Japan alongside harvests from the surrounding Yamanashi prefecture. Menus shift every two months to align with peak availability, featuring preparations for regional fish like Spanish mackerel and river species such as ayu. This Japanese cooking style treats seasonal sourcing as a daily practice rather than a calendar exercise, allowing each dish to reflect the exact moment it reaches the counter.
Dining occurs at one communal counter where guests sit directly beside the chefs. The space draws energy from the surrounding forest canopy and operates on a strict reservation limit of one party per service. This focused layout allows the staff to adjust pacing without distraction while maintaining the steady rhythm expected of a Gault&Millau rated establishment scoring sixteen points.
Recognition
Ambience
Details
